A bowl of ratatouille with colorful vegetables topped with herbs
Recipe credit

Adapted from the United States Department of Agriculture’s Ratatouille

About this recipe

Serving size
1/8 of prepared recipe
Time to make
15 minutes preparation; 30 minutes cook time
Special criteria


  • 2 tablespoons vegetable oil    
  • 1 yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 bell peppers (green, red, or yellow)
  • 1 eggplant, peeled and cut into 1-inch cubes
  • 1 15-ounce can diced tomatoes, undrained (low-sodium)
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 1/2 cup parsley, chopped


  1. Heat oil in a large saucepan and saute onion, garlic, bell peppers and eggplant until tender, about 15 minutes.
  2. Add tomatoes and basil, cook about 10 minutes.
  3. Add pepper and parsley before serving.
  4. Serve hot.
  5. Cover and refrigerate within 2 hours.

Tips and variations

  • You can also add 1-2 medium zucchini, chopped into 1-inch pieces, at the same time you saute the other vegetables.
  • Consider using a bag of frozen vegetables. It will be more economical than fresh vegetables and contain less sodium than canned vegetables.

Nutritional info

There is no nutritional information available at this time.
Total fat
2 g
Saturated fat
0 g
16 mg
Total carbohydrates
13 g
Dietary fiber
4 g
2 g